A lovely tropical jelly with mango and ginger flavours. A fresh mango is set in the jelly, but you can alter this and use a papaya or other fruit in place of the mango for a different flavour. Serve with cream or just as it is.
- 1 x sachet powdered gelatine
- 50ml boiling water
- 1 ripe mango
- 500ml mango juice
- 20g stem ginger
- 3 tbsp. ginger syrup (from stem ginger jar)
Slice the mango in half around the stone. Twist, then remove the stone from the mango with your knife. Thinly slice the mango flesh or cube it, depending on your preferences. Slice the stem ginger.
Layer the mango slices and ginger in the bottom of 4 serving glasses.
Pour the boiling water into a jug. Leave it to cool for a few minutes, then stir in the powdered gelatine. Once the liquid is clear and cooled slightly, stir in the ginger syrup and mango juice.
Pour the jelly liquid over the fruit in the glasses, then put into the fridge and leave to set.